Brazilian Plantains with Leafy Greens And Chicken
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Yield: 4 Ready in 1 hours
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Brazilian Plantains with Leafy Greens And Chicken Preparation
MMMMM--------------------SPICED TOMATO SAUCE------------------------- 1 tb Butter or margarine; or more 1 c Chopped onion 2 Cloves garlic; chopped 4 Fresh tomatoes; chopped 1/4 c Chicken broth 1 ts Chili powder 1/2 ts Salt 1/4 ts Cumin 1/4 ts Pepper PLANTAINS: with a knife, peel and slice 1/4" thick (2 cups). CHICKEN: pound 1/4-inch thick. GREENS: wash, remove the stems. Prepare the spiced tomato sauce. Cover and keep warm. In a large skillet melt butter or margarine over medium-high heat. Saute plantain slices 5 minutes, turning once. Remove from skillet, reserving drippings in pan. Brown chicken breasts quickly on both sides, turning once. Add mustard greens and plantains to skillet, cover. Cook 3 to 5 minutes more or until wilted. Serve chicken and vegetables with Spiced Tomato Sauce. Makes 4 servings. Spiced Tomato Sauce: In a large skillet, melt butter; saute onion and garlic until onion is limp. Add remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. In blender or food processor fitted with a metal blade, process mixture briefly until tomato is finely chopped. Return to skillet; cover and keep warm until needed. Makes 2-2/3 cups. Preparation time: 25 minutes. Serves 4: 273 cals, 8g fat (26% cff) Notes: Brazilian Plantains: A spicy tomato sauce adds spunk to chicken, plantains and greens/spinach. One-pot meal. (International Produce Cookbook and Guide (HPBooks 1989) Marlene Brown). mc by pat Hanneman
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